Buckhead’s new bistro LE BON NOSH offers freshly baked pastries and seasonal dishes all day long
A piece of France is waiting for you on the quaint corner of Paces Ferry Place and Irby Avenue with Le Bon Nosh—a cafe, market, wine bar and restaurant led by owner and executive chef Forough Vakili. Roughly translated as “the good bite,” the restaurant bridges Southern hospitality with French-inspired culinary fare.
Commune, a Los Angeles-based design studio, is responsible for the fashion-forward yet sentimental design concepts showcased throughout the space. As one enters the restaurant, the eye is drawn to floor-to-ceiling velvet drapes sourced from Argentina that help divide each dining area. To the left of the entrance, a bright marble coffee bar captures guests’ attention and acts as the perfect first stop on your culinary adventure. As you make your way into the dining room, a commissioned painting by Tyler Hays complements a curved plaster staircase that ushers you to a secret mezzanine. Commune principal Roman Alonso drew inspiration for the design directly from Vakili’s childhood stories in Iran. “Immediately we knew it was this collection of memories that had to be the foundation of her restaurant’s ethos,” says Alonso.
In a similar spirit, the restaurant is known for seasonal items and fresh ingredients, featuring a menu that’s constantly revolving. Vakili notes the style of cooking at Le Bon Nosh mirrors her cooking style inside her personal kitchen. “I want people to feel at home at Le Bon Nosh and have an authentic experience rooted in community, but anchored by nourishing, seasonal dishes,” says Vakili.
With the goal to unite the community through food, guests will find a variety of inspired menu items, such as Belgian waffles topped with vanilla Chantilly cream and Vermont maple syrup for breakfast, a mushroom tartine for lunch or a gougères with ham and Brie for dinner.
Says Vakili, “Food serves as a vessel to create meaningful impact, not only through delicious meals for our guests, but also connecting to the broader community through authentic culinary experiences.”